Grandma's Lemon Meringue Pie
This classic Lemon Meringue Pie is a beloved family recipe that features a bright, tangy lemon filling topped with a fluffy meringue. It’s perfect for any occasion and brings a taste of nostalgia with each bite.
Equipment
- 1 9-inch pie pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 electric mixer if available
- 1 saucepan
- 1 set measuring cups and spoons
- 1 rubber spatula
Ingredients
- 1 pre-made 9-inch pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup water
- 3 large eggs (separated into yolks and whites)
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually add 1 cup of water while whisking until smooth.
- Cook the mixture over medium heat, stirring constantly until it comes to a boil. Allow it to boil for 1 minute, then remove it from heat.
- In a small bowl, beat the egg yolks lightly. Gradually whisk in some of the hot mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in lemon juice, lemon zest, and butter until combined.
- Pour the lemon filling into the pre-baked pie crust and spread evenly.
- In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 6 tablespoons of sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool at room temperature for at least 2 hours before slicing and serving.
Notes
Ensure that all utensils and bowls used for meringue are completely clean and free from grease for best results. You can use a kitchen torch to lightly toast the meringue if desired, for extra flavor and color. The pie can be stored in the refrigerator for up to 3 days, but it's best served fresh.